Spiced Northern-Style Venison Chili with Black Beans

By AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

A robust chili combining ground venison with black beans and warming northern spices, slow-simmered to develop deep, hearty flavors. This American-inspired venison recipe, ready in about 55 minutes, pairs ground venison, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground venison
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 14 oz canned diced tomatoes
• 1 can (15 oz), drained and rinsed black beans
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent.
2. Step 2: Add 4 minced garlic cloves and 1 lb ground venison, breaking up the meat with a wooden spoon. Cook for 7 minutes until venison is browned and cooked through.
3. Step 3: Stir in 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, and 1 tsp dried oregano; cook for 1 minute until spices are fragrant.
4. Step 4: Add 14 oz canned diced tomatoes, 1 can (15 oz) drained and rinsed black beans, and 1 cup beef broth. Season with 1 tsp sea salt and 1/2 tsp black pepper.
5. Step 5: Bring to a simmer, reduce heat to low, and cook uncovered for 30 minutes until chili thickens.
6. Step 6: Garnish with 1/4 cup chopped fresh cilantro before serving.